Go Back
–+ servings
loaded-baked-potato

Loaded Baked Potato

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Print Recipe Pin Recipe

Servings

6 Servings

Ingredients

  • 6 8-ounce Idaho potatoes
  • 1 tablespoon canola oil
  • 1 medium onion coarsely chopped
  • 1 1-pound bag frozen broccoli florets, thawed
  • 1 cup Temp Tee Whipped Cream Cheese
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups Les Petite Fermieres Shredded Cheddar

Instructions

  • Preheat oven to 350° F. Prick the potatoes with a fork and cook in the microwave on high for 12 minutes. While potatoes are in the microwave, heat oil in a large sauté pan over medium heat. Sauté onions in oil until translucent, about 5 minutes.  Stir in broccoli.
  • When potatoes are done, cut them in half and scoop out the flesh. Mash the flesh with cream cheese, salt, and pepper; and put the mixture back into the skins, filling them about three-quarters full. Distribute broccoli and onions evenly among the potato halves and top with cheddar.
  • Bake for 15 to 25 minutes or until cheese is bubbly and the potatoes are cooked through.
  • Contributed by: Quick & Kosher JAMIE GELLER